Nan's Easy Chorizo, Chicken & Veggie Risotto
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Nan's Easy Chorizo, Chicken & Veggie Risotto

Nan's Easy Chorizo, Chicken & Veggie Risotto

with Parmesan

We believe weeknight dinners should be tasty and on the table without too much fuss. Hence, we present you with our oven-baked chorizo and chicken risotto. Minimal stirring, loads of comforting veggies and superbly satisfying — what could be better?

Quick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking Time


Serving amount

1 packet

Mild Chorizo



1 packet

Soffritto Mix

1 packet

chicken breast

1 packet

arborio rice

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

tomato paste

1 sachet

Nan's Special Seasoning

1 bag

baby spinach leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

2 cup

boiling water

40 g


(Contains Milk; )


Nutrition Values

Energy (kJ)4720 kJ
Fat56.4 g
of which saturates25.2 g
Carbohydrate88 g
of which sugars9.4 g
Protein66.2 g
Sodium2137 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Frying Pan
Baking Dish



• Preheat oven to 220°C/200°C fan-forced. • Cup mild chorizo into 1cm chunks. Thinly slice courgette into half-moons. Cut chicken breast into 2cm chunks. • In a large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo and soffritto mix, stirring, until starting to brown, 3-4 minutes. • Meanwhile, boil the kettle.


• Add arborio rice, garlic paste, tomato paste and Nan's special seasoning to the pan with chorizo and cook, stirring, until fragrant, 1 minute. • Remove from heat, then add the boiling water (2 cups for 2 people / 4 cups for 4 people) and courgette. Stir to combine, then transfer risotto mixture to a baking dish. • Cover tightly with foil, then bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.


• When the risotto is done, stir through the butter, chicken, baby spinach leaves and half the grated Parmesan cheese. Season to taste.

TIP: If the risotto looks dry, stir through a splash of water.


• Divide chorizo, chicken and veggie risotto between bowls. • Top with remaining Parmesan cheese to serve. Enjoy!